HACCP Foundation Course

Course Overview

The HACCP (Hazard Analysis and Critical Control Points) Foundation course is a comprehensive program designed to provide participants with a fundamental understanding of HACCP principles and practices. HACCP is a systematic approach used to identify and control food safety hazards throughout the food production and processing chain. This course serves as an essential foundation for individuals looking to enhance their knowledge of food safety and contribute to maintaining the highest standards in the food industry.

Course Benefits

• Gain in-depth knowledge of HACCP principles, its significance, and its role in ensuring food safety.
• Enhance your ability to identify potential food safety hazards and implement preventive measures.
• Acquire the skills to establish and maintain an effective HACCP system in various food-related settings.
• Boost your confidence in handling food safety challenges and maintaining compliance with industry regulations.
• Contribute to safer food practices, reducing the risk of foodborne illnesses and enhancing consumer trust.

Learning Outcomes

By the end of the HACCP Foundation course, participants will:

• Understand the fundamental concepts and principles of HACCP and its application in the food industry.
• Identify potential food safety hazards and recognize critical control points for preventive action.
• Comprehend the seven HACCP principles and their role in establishing an effective food safety management system.
• Develop the skills to conduct hazard analysis, establish critical limits, and implement monitoring and corrective actions.
• Be equipped to create and maintain comprehensive HACCP documentation and records.

Entry Requirements

There are no specific prerequisites for enrolling in the HACCP Foundation course. It is suitable for anyone interested in learning about food safety and HACCP principles, including food handlers, supervisors, quality control personnel, and individuals aspiring to work in the food industry.

Study Units

• Introduction to Food Safety and HACCP
• Food Safety Hazards and Risk Assessment
• The Seven Principles of HACCP
• Critical Control Points and Monitoring
• Establishing Corrective Actions
• HACCP Documentation and Record-Keeping
• Implementing HACCP in Food Industry Settings

Who is this Course for

• Food Industry Professionals: Including food handlers, supervisors, managers, and quality assurance personnel seeking to deepen their understanding of HACCP and its implementation.
• Aspiring Food Safety Professionals: Individuals looking to pursue a career in food safety management and auditing.
• Food Business Owners: Entrepreneurs and managers responsible for ensuring compliance with food safety regulations and best practices.

Future Progressions for this Course

Upon completing the HACCP Foundation course, participants can consider advancing their knowledge and expertise through the following courses:

• HACCP Advanced Course: A more comprehensive program focusing on advanced HACCP principles, risk assessment, and auditing techniques.
• Food Safety Management Systems: Explores the implementation and management of various food safety management systems, including ISO 22000 and FSSC 22000.